300 g (10 oz) skinless chicken breast fillets, cut into long, thick strips
1 bunch of large spring onions, cut in half lengthways
1 orange pepper, cored, deseeded and cut into thick strips
1 head of pak choi, about 175 g (6 oz), leaves separated
boiled rice, to serve (optional)
150 ml (1/4 pint) boiling water
4 tablespoons smooth peanut butter
2 tablespoons soy sauce
1 tablespoon sweet chilli sauce
Heat the oil in a large wok or frying pan, add the chicken strips and stir-fry over a high heat for 5 minutes until golden in places. Add the spring onions and stir-fry for a further 3 minutes.
Add the orange pepper and continue to stir-fry for 3 minutes until the chicken and vegetables are cooked through. Add the pak choi and cook for 1 minute. Remove from the heat.
To make the sauce, place the measurement water in a small saucepan with the remaining ingredients and bring to the boil, stirring with a balloon whisk until smooth. Pour into the wok with the chicken and vegetables and toss to coat. Serve immediately with rice, if liked.